CD Skripsi

Pengaruh Waktu Pemasakan Presto Berbeda Terhadap Karateristik Mutu Abon Ikan Mas (Cyprinus Carpio)

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This study aims to determine the effect of different pressure cooker on the quality
characteristics of shredded carp (Cyprinus carpio). The research method used was
experiment by making carp shredded with different pressure cooking times. The design used
was a non-factorial completely randomized design (CRD) with different presto cooking
times, consisting of L0 (steamed carp for 30 minutes), L1 (carp press for 30 minutes), L2 (carp
pressure for 45 minutes). ), L3 (goldfish pressure with a time of 60 minutes). Parameter
analysis is organoleptic test (taste, texture, color, aroma). The results of the organoletic
assessment analysis showed that the shredded carp with different pressure cooking times
showed that the taste, color and texture, and aroma gave the highest value to the 60 minute
pressure cooking time treatment, rather than the 30 minute and 45 minute pressure cooker
treatment. Different presto cooking time affects the quality of shredded carp. Shredded carp
with different presto cooking time of 60 minutes is produced shredded with a characteristic
taste of shredded carp, the spices are strong, the color of the brown thorn shreds is no longer
visible, the aroma is very fragrant without a fishy smell, the texture is crunchy, slightly oily
and soft.
Keywords: characteristic, , oganoleptic test, presto, floss
1)Student of the Faculty of Fisheries and Marine Sciene, Universitas Riau
2)Lecturer at the Faculty of Fisheries and Marine Sciene

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 122 (0022)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 122 (0022)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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